Mary Berry's popular lemon drizzle traybake with simple method loved since the 1960s

Lemon drizzle cake remains a firm favourite amongst bakers, but Mary Berry has transformed it into a brilliant traybake version that's absolutely perfect for summer get-togethers. The recipe notes explained: "This really is a top favourite. It is always moist and crunchy.

"The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the sugar on top. Do allow the cake to cool a little, though, if it is too hot, the syrup will tend to run straight through."

This treasured recipe hails from Mary Berry's Baking Bible book, and has been winning hearts since the 1960s, reports the Express.

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This is how you can replicated Mary Berry's lemon drizzle traybake at home:

Mary Berry's lemon drizzle traybake

Ingredients

For the cake

• 225g butter, softened
• 225g caster sugar
• 275g self-raising flour
• Two teaspoons of baking powder
• Four eggs
• Four tbsp of milk
• Two lemons, grated rind

For the crunchy topping

• 175g granulated sugar
• Juice of two lemons

Method

Begin by preparing your 12x9 inch traybake tin with baking parchment, ensuring you press it firmly into each corner. Next, heat your oven to 180C or 160C (fan).

Combine all the cake ingredients in a generous bowl and whisk together for approximately two minutes until thoroughly combined.

Pour the batter into your lined tin, making sure to scrape every last bit from the bowl and smooth the surface with a spatula.

Pop into the centre of your heated oven for roughly 35 minutes, or until the sponge bounces back when gently touched. Let the traybake have a breather in the tin for a bit before gingerly transferring it to a wire rack.

For the crowning glory, combine the lemon juice and sugar, then dollop this over the bake while it's still slightly warm.

Once it's cooled down, chop it into squares and savour with custard, ice cream or just as it is.

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